Servings: 3-4 cookie trays worth
Preparation Time: 20 minutes
3 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup coconut oil or butter, softened (but still solid)
1-1/4 cup coconut flour
1/2 cup almond flour
2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 325 degrees F.
In a food processor, process the eggs, honey, vanilla and almond extracts.
While running, add butter/coconut oil through the chute until combined.
Add flours, soda, and salt — processing until a loose dough ball forms. Small amounts of coconut flour may be added.
Divide dough into 3 parts and form into disks.
Wrap each disk in parchment paper and refrigerate for at least 30 minutes (or as long as 2 days).
Remove one disk from the fridge and layer between two pieces of parchment paper.
Using your fingers, press dough out flat. Use a rolling pin to finish rolling to 1/8″-1/4″ thickness. Cut out shapes with cookie cutters and place on parchment-lined cookie sheets.
Bake in preheated oven for 9-12 minutes, until browned and firm.
http://www.freecoconutrecipes.com/index.cfm/2012/2/20/gluten-free-roll-out-butter-cookies
No Comments